Craving something bold, cheesy, and ready in under 30 minutes? This Queso Chicken Fajita Skillet is the ultimate one-pan wonder—blending juicy chicken, vibrant bell peppers, tender rice, and a luxurious layer of queso into a hearty, flavorful dinner the whole family will devour. It’s like fajitas and cheesy rice had a love child, and the result is comfort food magic.
Perfect for busy weeknights or casual entertaining, this dish delivers Tex-Mex flavor with minimal effort and cleanup. No tortillas needed—just a fork, a skillet, and an appetite for bold, creamy goodness. Whether you’re feeding picky eaters or hosting a game-day party, this dish will win hearts and taste buds every time.
Let’s dive into this sizzling skillet that brings all your fajita cravings straight to the dinner table—with a creamy queso twist you won’t forget.
Ingredients:
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3 boneless, skinless chicken breasts, diced into bite-sized pieces
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2 tablespoons olive oil
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½ yellow onion, diced
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1 red bell pepper, sliced into strips
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1 green bell pepper, sliced into strips
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1 orange bell pepper, sliced into strips
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1 packet fajita seasoning (or 2 tablespoons homemade mix)
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2 cups Minute rice (or any quick-cooking rice)
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2 cups chicken broth
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8 ounces tomato sauce
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1 cup creamy cheddar cheese sauce or queso (for topping)
Preparation:
Step 1: Sauté the Aromatics
In a large skillet over medium-high heat, warm the olive oil. Once shimmering, add the diced onions and the bell pepper strips (red, green, and orange). Sauté for 2–3 minutes, stirring occasionally until the vegetables start to soften and the onion becomes translucent. This is the foundation of flavor for your skillet—don’t rush it.
Step 2: Cook the Chicken
Add the diced chicken breasts directly into the skillet with the vegetables. Sprinkle the fajita seasoning evenly over the chicken and veggies. Stir well to coat everything. Cook for 7–8 minutes, or until the chicken is browned and fully cooked through (internal temperature should reach 165°F / 74°C). The seasoning will coat the chicken and infuse the dish with a smoky, zesty kick.
Step 3: Simmer with Rice and Sauce
Reduce the heat slightly and stir in the Minute rice, tomato sauce, and chicken broth. Mix thoroughly so all the rice is covered and the sauce is evenly distributed. Bring the mixture to a gentle simmer, then cover the skillet and allow it to cook for 2 minutes. The rice will begin absorbing the savory broth and tomato sauce, soaking up every bit of flavor.
Step 4: Let It Rest
After 2 minutes of simmering, turn off the heat, but don’t lift the lid yet. Let the skillet rest for about 5 minutes. This resting time allows the rice to continue absorbing the liquid and finish cooking through. Your dish will thicken slightly and become more cohesive. You’ll notice the incredible aroma—rich, savory, and spicy.
Step 5: Add the Queso Magic
Now comes the best part—the queso! Generously spoon or drizzle 1 cup of creamy cheddar cheese sauce over the skillet. You can gently swirl it into the top layer or stir it in completely for a creamier texture throughout. Serve immediately while hot, and garnish with fresh cilantro or jalapeño slices for extra flair, if desired.
Variations
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Add Beans: Mix in a can of black beans or pinto beans for added protein and fiber.
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Spicy Kick: Stir in diced jalapeños or a few dashes of hot sauce during cooking.
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Low-Carb Version: Substitute cauliflower rice for Minute rice and reduce the broth accordingly.
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Tortilla Style: Spoon the mixture into warm flour tortillas for cheesy chicken fajita burritos.
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Veggie Boost: Add corn, zucchini, or mushrooms to the veggie mix for a more complex flavor.
Cooking Note:
Using Minute rice ensures this dish comes together quickly, but if you prefer traditional rice, increase the cooking time and allow for more liquid absorption (you may need to simmer covered for 15–20 minutes). Adjust seasoning accordingly and stir occasionally to prevent sticking.
If your queso is thick, warm it slightly before drizzling to make spreading easier.
Serving Suggestions:
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Serve with tortilla chips on the side for a nacho-style twist.
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Add a side of guacamole or sour cream to cool down the heat.
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Pair with a fresh green salad tossed in lime vinaigrette.
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Serve over a bed of shredded lettuce for a low-carb bowl-style version.
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Crumble some cotija cheese or feta on top for a salty contrast.
Tips:
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Dice the chicken evenly to ensure consistent cooking time.
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Don’t overcrowd the skillet when cooking chicken—work in batches if needed.
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Prep all ingredients in advance for smoother cooking.
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Use a cast iron or heavy-bottomed skillet for the best heat retention.
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Want smoky flavor? Add a dash of chipotle powder or smoked paprika.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving – Approximate):
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Calories: 510 kcal
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Protein: 36 g
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Sodium: 780 mg
Note: Nutritional values may vary depending on brand of queso and fajita seasoning used.
FAQs
Q: Can I use shredded rotisserie chicken instead of raw chicken?
A: Absolutely. Just reduce the cooking time in Step 2 and add the cooked chicken after the veggies are sautéed.
Q: Is this recipe freezer-friendly?
A: Yes! Let the skillet cool completely, portion it into airtight containers, and freeze for up to 2 months. Reheat in a skillet or microwave until warm.
Q: Can I make it vegetarian?
A: Yes, substitute chicken with diced tofu or extra vegetables like zucchini, mushrooms, and corn. Use vegetable broth instead of chicken broth.
Q: What kind of queso works best?
A: Use store-bought queso dip, creamy cheddar cheese sauce, or even Velveeta melted with a little milk. You want a smooth, pourable cheese topping.
Q: Can I meal prep this recipe?
A: Definitely. It holds well in the fridge for up to 4 days and reheats beautifully, making it ideal for make-ahead lunches or dinners.
Conclusion
This Queso Chicken Fajita Skillet is a weeknight dream: fast, flavorful, and loaded with everything you crave in one pan. The smoky seasoning, tender chicken, vibrant peppers, and fluffy rice create a fiesta of textures and flavors—topped with a silky layer of creamy queso that ties it all together.
It’s the kind of dish that tastes like indulgent takeout but is made easily at home, with wholesome ingredients and no fuss. Whether you’re cooking for family, friends, or meal prepping for the week ahead, this skillet delivers hearty satisfaction in every bite.
So grab your skillet, crank up the heat, and let the queso magic begin!
Print
Queso Chicken Fajita Skillet
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Queso Chicken Fajita Skillet is the ultimate one-pan wonder—juicy chicken, vibrant bell peppers, tender rice, and a luscious queso topping. A 30-minute Tex-Mex dream dinner.
Ingredients
Ingredients:
-
3 boneless, skinless chicken breasts, diced into bite-sized pieces
-
2 tablespoons olive oil
-
½ yellow onion, diced
-
1 red bell pepper, sliced into strips
-
1 green bell pepper, sliced into strips
-
1 orange bell pepper, sliced into strips
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1 packet fajita seasoning (or 2 tablespoons homemade mix)
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2 cups Minute rice (or any quick-cooking rice)
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2 cups chicken broth
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8 ounces tomato sauce
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1 cup creamy cheddar cheese sauce or queso (for topping)
Instructions
In a large skillet over medium-high heat, warm the olive oil. Once shimmering, add the diced onions and the bell pepper strips (red, green, and orange). Sauté for 2–3 minutes, stirring occasionally until the vegetables start to soften and the onion becomes translucent. This is the foundation of flavor for your skillet—don’t rush it.
Add the diced chicken breasts directly into the skillet with the vegetables. Sprinkle the fajita seasoning evenly over the chicken and veggies. Stir well to coat everything. Cook for 7–8 minutes, or until the chicken is browned and fully cooked through (internal temperature should reach 165°F / 74°C). The seasoning will coat the chicken and infuse the dish with a smoky, zesty kick.
Reduce the heat slightly and stir in the Minute rice, tomato sauce, and chicken broth. Mix thoroughly so all the rice is covered and the sauce is evenly distributed. Bring the mixture to a gentle simmer, then cover the skillet and allow it to cook for 2 minutes. The rice will begin absorbing the savory broth and tomato sauce, soaking up every bit of flavor.
After 2 minutes of simmering, turn off the heat, but don’t lift the lid yet. Let the skillet rest for about 5 minutes. This resting time allows the rice to continue absorbing the liquid and finish cooking through. Your dish will thicken slightly and become more cohesive. You’ll notice the incredible aroma—rich, savory, and spicy.
Now comes the best part—the queso! Generously spoon or drizzle 1 cup of creamy cheddar cheese sauce over the skillet. You can gently swirl it into the top layer or stir it in completely for a creamier texture throughout. Serve immediately while hot, and garnish with fresh cilantro or jalapeño slices for extra flair, if desired.
Notes
Cooking Note:
Using Minute rice ensures this dish comes together quickly, but if you prefer traditional rice, increase the cooking time and allow for more liquid absorption (you may need to simmer covered for 15–20 minutes). Adjust seasoning accordingly and stir occasionally to prevent sticking.
If your queso is thick, warm it slightly before drizzling to make spreading easier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: queso, chicken, fajita, skillet, Tex-Mex, one-pan dinner